This week, I had an absolute ton to carry home from my baking class…not an easy task while standing on a jam-packed skytrain, but everything made it home in one piece!

I’m really proud of my Apple Pie that I made- it’s probably the best looking pie I’ve ever managed to make. I will definitely be making a healthier version of this crust and pie recipe in the future.

We made Italian bread, which was nice- but slightly underbaked. We also made some cinnamon buns and they were tasty, but the sticky topping did not turn into a syrupy liquid.

One of the yummiest things we made was a rosemary focaccia bread. Poofy, and baked with a generous helping of olive oil, dimpled and topped with plenty of fresh rosemary and coarse salt. It was fantastic dipped in olive oil and balsamic vinegar. I went out after I had dropped it off at home, and when I went to have a bit that night, it was gone!

Focaccia

1050g bread flour

700g water

45g fresh yeast

25g honey

100g olive oil

21g salt

Combine all ingredients in a mixer to make a smooth dough- use the paddle attachment first to combine the ingredients, and then switch to a dough hook. Proof on the table until doubled in size. Roll dough out to fit a half sheet pan (or just use your hands!). Proof until doubled in size, again. Brush generously with olive oil, sprinkle with coarse salt and fresh rosemary. Bake at 380F until golden brown. Cool to room temperature. Enjoy!